Memorial Day is around the corner, and no doubt you will be getting together with your family. Spoil them with some Crispy Fried Chicken, they’ll love you for it.
This is a three-stage recipe – brine, coat and fry. First, pieces of chicken are brined overnight in a combination of buttermilk, garlic, herbs and spices. Second, after brining, each piece of chicken is doused in a flour and cornstarch mixture, then egg, then the flour and cornstarch mixture once more. Third, the carefully prepared pieces of chicken are fried in coconut oil in a deep skillet. The final result is a gloriously crispy pile of chicken, delightfully juicy on the inside, and full of flavor.
Admittedly, this recipe is a little pricey. The use of coconut oil during the cooking process is what tips the financial scale. To bring cost down, you can use a more affordable cooking oil that can stand up to prolonged heat such as canola or vegetable oil. However, cooking the chicken in coconut oil, amps up the crispiness and adds a touch of flavor.
I’m miffed that I didn’t rip apart one piece of the chicken so that you could see the cooked flesh. As I mentioned, it is super juicy which makes it almost impossible to keep from pushing pieces of chicken in your mouth. Nonmnomnom – nomnom!
I really like this recipe because the Crispy Fried Chicken stays crispy – isn’t that great? I am not a fan of a chicken coating that becomes soft and mealy. No need to down all of the chicken in one sitting, this Crispy Fried Chicken returns to it’s crispy wonderfulness once reheated.
If you like, you can skip reheating, it’s great cold too, making this chicken ideal for practically any event, indoor or outdoor.
No matter how and when you serve this chicken, it will be a welcome addition to your casual family meal. Give yourself a head start and make a batch today!